Veal Liver With Potatoes
- 7/8 pound veal liver
- 2 onions mediums
- 1/2 teaspoon salt
- 3 pinches ground black pepper
- 1/2 teaspoon marjoram dried
- 1/4 teaspoon sage leaves ground
- 3 tablespoons olive oil
- 3 potatoes smalls
- Peel and cut the potatoes. Cook them in boiling water for about 20-30 minutes till fork tender. Drain the potatoes when they are cooked.
- Thinly slice the onions and liver. If the liver is not thinly sliced, roasted liver will be hard and rubbery. Hint - it is very easy to thinly slice the liver if they are almost frozen, not deep frozen but slightly, you will see the difference.
- Heat olive oil in a roasting pan. Add sliced onions and slowly fry them till they are golden brown and soft, around 10 minutes.
- Add sliced liver and roast for a minute or two. When the liver starts to get color, add marjoram and sage. Roast for another 3 minutes. Season with salt and lots of freshly ground pepper just before serving.
veal, onions, salt, ground black pepper, marjoram dried, sage, olive oil, potatoes
Taken from www.yummly.com/recipe/Veal-Liver-With-Potatoes-1676977 (may not work)